Description
Warm up with this creamy Sweet Potato and Butternut Squash Soup with Cream Cheese, a luscious and velvety blend that combines the natural sweetness of roasted vegetables with the smooth tanginess of cream cheese. Perfect for cozy fall and winter meals, this comforting soup is easy to make with simple pantry staples and fresh produce, delivering rich flavor and vibrant color in every bowl.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable broth
- 4 oz cream cheese, softened
Oils & Fats
- 2 tbsp olive oil
Spices & Seasonings
- 1 tsp ground cumin
- 1/4 tsp ground nutmeg
- Salt, to taste
- Black pepper, to taste
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes and butternut squash, then toss them with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized on the edges to bring out their natural sweetness.
- Sauté Onion and Garlic: While the vegetables roast, heat a splash of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Combine and Simmer: Add the roasted sweet potatoes and butternut squash to the pot with the sautéed onions and garlic. Pour in the vegetable broth to cover the ingredients, then season with cumin, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer and cook for 10-15 minutes to let the flavors meld.
- Blend Until Smooth: Use an immersion blender or carefully transfer the soup to a countertop blender and puree until silky smooth. Return the soup to the pot if needed.
- Add Cream Cheese and Adjust Seasoning: Gradually stir in the softened cream cheese, whisking to fully incorporate it and achieve a rich, creamy texture. Taste and adjust seasoning with additional salt, pepper, or spices as desired. Heat gently until warm throughout, avoiding boiling to prevent curdling.
Notes
- Roast the vegetables to maximize their natural sweetness and depth of flavor.
- Use room temperature cream cheese to avoid lumps and improve blending.
- Blend the soup carefully to achieve a silky smooth consistency; add broth if needed to loosen.
- Season gradually, tasting often to balance the warm spices without overpowering.
- Cool the soup completely before refrigerating to preserve texture and freshness.
- Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheat gently, adding broth or water if needed to reach desired consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: sweet potato soup, butternut squash soup, creamy soup, fall soup, winter recipe, cream cheese soup, vegetarian, gluten free
